Lukins was credited with broadening the taste buds of American cooks. At a time when canned cream soups and fussy French recipes were the rage, she made dishes like gazpacho and Indonesian lamb stew accessible to home chefs. In 1977, she opened the Silver Palate food shop, and five years later, the first of four Silver Palate cookbooks followed.
Most recently, Lukins penned Ten: All the Foods We Love and Ten Recipes For Each, which combined her expertise with 32 chapters on her favorite foods, with 10 recipes for each. When we sat down to breakfast with her not too long ago, she spoke about her rigorous recipe-testing process, the importance of reading recipes thoroughly, and eating seasonally.
Our thoughts are with Sheila's family and friends during this difficult time.
Photo: Francesco Scavullo
Now that it's Summer, all the attention has been turned to typical warm-weather fare, like barbecue and burgers. But don't discount fresh seafood dishes as wonderful additions to any backyard feast. Items like ceviche and shrimp rémoulade will help break up monotony at the appetizer table — as will an exotic, indulgent seafood cocktail.
Have limited time? Start with shellfish that's conveniently already cooked, and you'll have a stunning single-serving appetizer in a matter of minutes. If you've got more time and skill, purchase raw seafood and prepare a classic Latin seafood dish from scratch for much less. To make either seafood cocktail, read more
Sheila Lukins is one of America's most prolific cookbook authors. More than 25 years ago, she published The Silver Palate Cookbook, which introduced the boomer generation to upscale at-home cuisine. In addition to publishing other blockbuster cookbooks, Lukins has edited the food pages of Parade magazine for over 20 years.
I had a chance to enjoy breakfast with Sheila on a sunny Saturday morning, while she was on tour for Ten, her latest (and seventh!) cookbook. Over coffee, she offered her best tips for home cooks, and talked about the ever-so-controversial seasonality issue. To see more of what she had to say, read more
Our stars must be aligned: for my favorite uncle's birthday last weekend, I made this dream of a cake from a recipe in Sheila Lukins's stellar new book, Ten. In case you didn't know, sticky toffee pudding isn't actually a pudding. Rather, it's a traditional British dessert that's made with date-flavored sponge cake and drenched in a toffee sauce. With its moist cake and gooey, syrupy caramelized sauce, this dessert is bound to catch on in the United States. To make this simple cake for yourself, read more
Sheila Lukins, food editor for Parade magazine and author of the The New Basics and The Silver Palate Cookbook, is known for her all-encompassing books, which are packed with reliable recipes for traditional American fare. Her seventh recipe collection, entitled Ten: All the Foods We Love and Ten Recipes For Each ($19.95), combines cooking expertise with an unconventional format: 32 chapters on her favorite foods, with 10 recipes for each. See what I thought of it when you read more
When I was trying to determine which cookbook was my favorite - for our current summer reading challenge - The New Basics by Sheila Lukins & Julee Russo, came in at a close second. What I love about this cookbook is that it covers everything from appetizers and cocktails to sauces and desserts. This cookbook lives at my vacation house so I make dishes there while relaxing at the cabin - except for the few that I have memorized such as tasty chicken, bacon, and avocado sandwich or the classic mustard vinaigrette.
The New Basics is such a complete and reliable source for recipes that I never have to pack my cookbooks or recipe folders. In summer, I make the key lime pie and in winter I make the cheese and beer soup. Usually I prefer cookbooks with lots of colorful images, but the blank pages and black and white illustrations are oddly comforting. If you are looking for a cookbook that basically covers everything, I suggest checking this out!